Honey Sesame Pasta Salad

 we make this all summer long. Thank you, Dan Pelosi.

Ingredients

• 1 lb box of rotini 

• 2 cups halved cherry tomatoes

• 2 cups diced cucumbers

• 2 cups fresh corn kernels

• 2 cups chopped romaine lettuce

• 1 pound of thinly sliced chicken breast tenders*

• 1/2 cup of sesame seeds 

• 1/4 cup olive oil

• 2 tablespoons honey 

• Sesame Honey Dijon dressing: 

• 2/3 cup olive oil 

• 1/4 cup red wine vinegar 

• 2 tablespoons honey

• 2 tablespoons Dijon mustard

• 1/8 cup toasted sesame seeds

• salt, pepper and red pepper flakes to taste

• *you can easily substitute firm tofu here.

Preparation

1. Bring a pot of well-salted water to a boil. Add the pasta and cook until al dente pasta. After 7 minutes, drain pasta and set aside. 

1. Lay out your chicken tenders on a cutting board and season with salt. On a small plate, pour ½ cup of sesame seeds. Evenly coat each side of the chicken in the sesame seeds. Heat a large frying pan with 2 tablespoons of olive oil and 1 tablespoon of honey. Place the half of the chicken in the pan and cook for 3 minutes on each side until golden brown. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of honey into the pan and repeat with the rest of the chicken. Cut the chicken into ½ inch pieces. Set aside.

1. While the chicken rests, make the dressing. Whisk all dressing ingredients together in a small bowl until well-combined. 

1. Put the pasta in a large bowl and add in 2 cups each of tomato, cucumber, corn, and lettuce. Toss to coat. 

1. Cut the chicken into ½ inch pieces and serve either on top of the pasta salad or tossed into the pasta salad. Enjoy! 

1. This pasta salad can be served warm or cold and is easily made ahead of time!

Spaghetti With Ramps

Mid to late April this is a classic in Pine Bush. 

Ingredients

4 Servings

12

ounces spaghetti

Kosher salt

4

tablespoons unsalted butter

2

tablespoons olive oil

3

bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced

Freshly ground black pepper

½

cup finely grated Parmesan, plus more, shaved, for serving

1

tablespoon finely grated lemon zest

2

lemons, halved, for serving

Preparation

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

   Meanwhile, heat butter and oil in a large skillet over medium. Add ramp bulbs; season with salt and pepper. Cook, stirring occasionally, until translucent and tender, about 4 minutes.

   When pasta is nearly done, add ramp greens to bulbs and toss to coat.

   Drain pasta, reserving 1½ cups pasta cooking liquid. Add pasta to skillet along with ½ cup cooking liquid; toss to coat. Cook, tossing often and adding more cooking liquid as needed, until a thick, glossy sauce coats pasta. Add grated Parmesan and lemon zest, season with salt and pepper, and toss to coat. Divide among bowls, top with shaved Parmesan, and serve with lemon halves.

One-Pan Salmon Niçoise With Orzo

  

 

 

INGREDIENTS

YIELD: 4 SERVINGS

This was so good. NYTimes. 

1
large shallot, coarsely chopped


2
tablespoons extra-virgin olive oil


1
cup orzo



Kosher salt and pepper


½
cup pitted kalamata olives


1
pint cherry or other small tomatoes, halved (8 to 10 ounces)


2
tablespoons red wine vinegar


1
tablespoon Dijon mustard



Handful of basil leaves or pinch of thyme leaves (optional)


4
(4- to 5-ounce) salmon fillets, skin on or off
8
ounces green beans, trimmed and cut into 1-inch lengths


                   


                   


Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with ½ teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes.

 

Add the olives plus 2¼ cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente.

 

Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper.

 

When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add ¼ cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.

 

Orzo Salad With Peppers and Feta

  Link from NYTimes.

1pound orzo

Kosher salt and pepper

¼cup extra-virgin olive oil

1medium yellow onion, thinly sliced (about 1½ cups)

3large or 4 medium red, yellow or orange bell peppers (about 1¼ pounds), cored, seeded and chopped into ½-inch pieces (about 4 cups)

1fresh thyme sprig

1tablespoon minced garlic

1medium tomato, diced into ½-inch pieces

1tablespoon fresh lemon juice

¼cup chopped fresh basil, plus more for garnish

4ounces feta cheese, thinly sliced or crumbled

 

Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.

 

Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.

 

Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.

 

Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

 

Broccoli Salad

 

link.

For the Dressing

½cup golden or black raisins (or dried cranberries)

½red onion, finely sliced

¼cup apple cider vinegar

4teaspoons granulated sugar

Kosher salt (such as Diamond Crystal)

3tablespoons extra-virgin olive oil

1tablespoon sesame oil

For the Salad

1½pounds broccoli (about 2 heads)

1apple (any variety), cored and cut into ½-inch cubes

2scallions, white and green parts, finely sliced

Kosher salt (such as Diamond Crystal) and black pepper

½cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)

1cup red or green grapes (optional), halved crosswise

 

Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.

Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.

After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.

Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed. When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

 

 

 

 

 

Spice-Rubbed Braised Brisket

from the NYTimes. A Passover hit.

FOR THE BRISKET:

2 tablespoons finely ground coffee

1 tablespoon smoked paprika

1 teaspoon ground coriander

1 teaspoon garlic powder

½ teaspoon ground cinnamon

½ teaspoon black pepper

2 ½ teaspoons kosher salt

1 (4- to 5-pound) first-cut brisket

2 tablespoons olive oil

1 large onion, sliced

6 garlic cloves, peeled

½ cup dry red wine

1 ½ cups pomegranate juice

1 cup chicken stock or water

1 ½ pounds cipollini onions or small shallots, peeled

FOR SERVING:

1 cup lightly packed Italian parsley leaves with tender stems

1 teaspoon lemon juice (from 1 lemon)

2 teaspoons olive oil

Kosher salt and black pepper

½ cup pomegranate seeds

Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.

Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate. Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes. Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so. Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.

Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source. Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.

To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

Tip: You can make the brisket up to three days before serving. After it braises, let cool to room temperature in the Dutch oven. If you have the space, refrigerate the Dutch oven. Otherwise, remove the meat and onions to one container and the sauce to another. When ready to serve, slice the meat across the grain. Remove the hardened fat from the sauce and discard. Return the sauce to the Dutch oven. Place the sliced meat and onions in the sauce, using a brush or spoon to encourage the sauce between the slices. Proceed as above from Step 6.

Matzo Brei

A favorite breakfast. LINK.

INGREDIENTS

2 sheets matzo

2 to 3 tablespoons unsalted butter

4 large eggs, beaten with 1 tablespoon water

 Large pinch fine sea salt, more to taste

SAVORY: Large pinch black pepper. Or, chopped chives, for serving

SWEET: 1 tablespoon Demerara sugar, more to taste. Or, honey or maple syrup, for serving

1. Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.

2. Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.

3. Add eggs, salt and pepper (if you’re making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you’re making it sweet) and toss well.

4. Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

Olive Oil Lemon Curd

Great dessert from the NYTimes.

INGREDIENTS 

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons) 

1 cup/200 grams granulated sugar 

3 large eggs 

1 egg yolk 

2 teaspoons finely grated lemon zest (from 1 lemon) 

Pinch of kosher salt 

1⁄2 cup/120 milliliters extra-virgin olive oil 

PREPARATION 

Step 1 - Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined. 

Step 2 - Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.) 

Step 3 - Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour. 

Pumpkin Bundt Cake With Maple Brown-Butter Glaze

We had way too much pumpkin puree and found this NYTimes recipe saved the day. Better than pumpkin pie. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent.  

INGREDIENTS 

FOR THE CAKE: 

3 cups/384 grams all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄4 teaspoons kosher salt 

2 teaspoons ground cinnamon 

1 1⁄2 teaspoons ground cardamom 

1⁄4 teaspoon ground allspice 

1⁄4 teaspoon ground black pepper 

2 cups/440 grams light brown sugar, packed 

1⁄2 cup/114 grams unsalted butter, soft but cool 

1⁄2 cup extra-virgin olive oil
2 large eggs, at room temperature 

1 (15-ounce) can/425 grams pumpkin purée 

1⁄2 cup sour cream 

FOR THE GLAZE: 

2 tablespoons unsalted butter 

1 cup/102 grams confectioners’ sugar (preferably organic), sifted 

1⁄4 cup maple syrup Pinch of salt 

1 to 2 tablespoons lightly toasted pepitas (optional) 

Step 1  - Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan. 

Step 2  - In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined. 

Step 3  - In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary. 

Step 4  - Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter. 

Step 5  - Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes. 

Step 6  - Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing. 

Step 7  - Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. 

Step 8  - Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water. 

Step 9 - Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing. 

Galatoire’s Sweet Potato Cheesecake

This recipe from the NYTimes is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

INGREDIENTS

FOR THE CRUST:

1 1⁄2 cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)

1⁄4 cup (50 g) sugar
1⁄3 cup (75 g) unsalted butter, melted

FOR THE CHEESECAKE FILLING:

1 (8-ounce / 225-g) package cream cheese, softened

1 cup (200 g) sugar

1⁄4 cup (55 g) packed light brown sugar

1 3⁄4 cups (270 g) mashed sweet potatoes (see note)

2 large eggs, slightly beaten
2⁄3 cup (165 ml) evaporated milk
2 tablespoons cornstarch
1⁄4 teaspoon ground cinnamon

1⁄8 teaspoon freshly ground nutmeg

FOR THE TOPPING:

2 cups (480 ml) sour cream, room temperature (1 16-ounce container)

1⁄3 cup (65 g) sugar
1 teaspoon vanilla extract

Step 1 - Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.

Step 2 - Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.

Step 3 - Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Tip - For 1 1⁄2 cups mashed sweet potatoes, you’ll need to roast 1 pound (455 g) sweet potatoes (about 2 medium sweet potatoes). Using a fork, pierce the potatoes in several places then roast in a 400°F oven until tender, 45 minutes to 1 hour. Once the sweet potatoes are cool enough to handle, cut them in half, scoop out the flesh, and mash until smooth.

Slow Cooker Miso–Black Pepper Salmon

• Cooking spray
• 1 lime, cut into 1/4-inch-thick slices
• 1 bunch scallions, cut into 6-inch pieces
• 1 (24-ounce) skin-on center-cut salmon fillet
• 2 tablespoons honey
• 2 tablespoons water
• 1 1/2 tablespoons red miso
• 1 1/2 tablespoons lower-sodium soy sauce
• 3/4 teaspoon black pepper
• 2 tablespoons minced fresh chives
• 4 teaspoons toasted sesame seeds

Step 1

Line a 5- to 6-quart slow cooker with aluminum foil, allowing 2 to 3 inches to extend over 2 opposite sides; coat the foil with cooking spray.

Step 2

Layer the lime slices and scallions in the slow cooker; top with the salmon, skin side down. Stir together the honey, water, miso, soy sauce, and black pepper in a small bowl; spread 1/4 cup of the miso mixture over the salmon. Cover and cook on HIGH until the fish flakes easily with a fork, about 2 hours. Using the foil as handles, transfer the salmon to a serving plate. Discard the foil. Drizzle the remaining miso mixture over the salmon, and sprinkle with the chives and sesame seeds.